"Hunger is the best sauce in the world."--Cervantes

Bolognese Sauce Recipe

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This recipe for Bolognese Sauce, by , is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Cianciolo
Added: Tuesday, July 28, 2009


1 lb ground veal
1 lb ground beef
1 lb pork sausage, casings removed
4 slices slab bacon or pancetta, diced
4-5 garlic cloves chopped fine
1 medium yellow onion, chopped
1 large carrot, diced
2 28 oz cans Italian tomatoes (packed in puree)
1 c red wine
1/2 c beef broth
2/3 c milk
1 T tomato paste
1/2 tsp fennel seeds
1/4 tsp crushed red pepper (or to taste)
1/2 tsp oregano
1/4 cup olive oil
salt and pepper to taste

In a large heavy saucepan, heat olive oil. Add the pancetta and saute slowly until beginning to brown. Add the onion, carrots and garlic, saute briefly until translucent. Add the meat (in batches if necessary so as not to crowd the pan.) and saute until brown, stirring often. Add the tomato paste and cook stirring for 1 minute. Add the milk and let the milk simmer over medium heat until reduced by half. Add the beef broth and reduce by half. Add the wine and simmer until reduced by half . Crush the tomatoes and add to the pan. Add the remaining ingredients, bring to a boil and then reduce heat to medium low. Simmer for 1 to 1/2 hours. Sauce will thicken as it cooks. Serve over pappardelle pasta.

Personal Notes:
Personal Notes:
This is Tess's personal favorite and had to be included.




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